Now, because we’ve expanded, we are starting to see more locals between Memorial Day and Labor Day.”Ĭaptain George’s was recently recognized by TABELog as one of the top three all-you-can-eat seafood buffets in America, an honor that Pitsilides credits not only to the company’s commitment to fresh, quality seafood but also its general emphasis on atmosphere. “Years ago, when the restaurant was smaller, we didn’t see the locals because the lines were too long due to the vacationers. The emphasis on increased capacity has allowed Captain George’s to not only boost overall sales but also to make room for those who would otherwise not get a chance to visit the renowned eatery. A major tourist attraction along the North Carolina coast, the 200-mile-long stretch of peninsulas and barrier islands are home to the company’s newest location, which opened in 2009. In the Outer Banks, Captain George’s is adding 100 seats to its Kill Devil Hills location as well as an addition to the location’s kitchen. While the heavy renovation began in January 2016, construction crews are now continuing their design work behind-the-scenes so as not to interfere with the busy summer tourist season. The Myrtle Beach location is currently in the midst of a $2.5 million renovation that will see the location increase its overall capacity by some 15 percent. “Virginia Beach is also definitely over capacity, but we don’t have any more property to expand on next to that location, or we would.” “We have two locations – Myrtle Beach and the Outer Banks (Kill Devil Hills) – that have outgrown their capacity,” says Pitsilides. “Most people are afraid to cook seafood, so eating out is very appealing to them.” Outgrowing its shellĬaptain George’s has experienced rapid growth over the past few years, with a record patronage necessitating expansions at two of the company’s four locations. In addition to its full slate of fresh seafood offerings, Captain George’s also offers fare for even the pickiest eater, including steak, prime rib, pork barbecue ribs, pulled pork and chicken. The upscale, all-you-can-eat seafood buffet empire has grown to the point where it is now the largest independent purchaser of Alaskan snow crab legs in the world, steaming more than 1.5 million pounds of crab legs each year. The company employs some 400 people during the offseason with ranks swelling to almost 800 when the tourists arrive. Today, the Pitsilides operate Captain George’s locations in Virginia Beach and Williamsburg, Virginia Myrtle Beach, South Carolina as well as an Outer Banks location in Kill Devil Hills, North Carolina. “Most people are afraid to cook seafood, so eating out is very appealing to them,” says George Pitsilides, president and owner of Captain George’s. The Hampton House, then located on Mercury Boulevard in Hampton, VA, soon became the home of the original Captain George’s Seafood Restaurant. By showcasing some of the region’s best seafood such as soft-shell crabs, oysters, clams and scallops, the restaurant quickly earned a reputation as a premier destination for fresh seafood, and the business expanded rapidly. Their first restaurant, The Hampton House, started out as a small diner serving breakfast, lunch, and dinner. Since 1979, Captain George’s Seafood Restaurant has been bringing the bounty of the sea to buffets across Virginia, North Carolina, and South Carolina.Ĭaptain George’s Seafood Restaurant was founded by the son of Greek immigrants, George Pitsilides, and his wife of 42 years, Sherry Pitsilides. Visitors to Virginia Beach have certain expectations when they come to vacation at the Atlantic coast resort town miles of sandy beaches, a bustling Boardwalk, and of course, lots of fresh seafood.
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